Ultimate Onion Bloom
Servings
24 Servings
Ingredients
- 6 colossal onions (4-inch in diameter or larger)
- Oil as needed
- 3 cup cornstarch
- 1½ cup flour
- 2 teaspoon garlic salt
- 2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 24 ounce beer
- 2 cup flour
- 4 teaspoon paprika
- 2 teaspoon garlic powder
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 pint mayonnaise
- 1 pint dairy sour cream
- ½ cup chili sauce
- ½ teaspoon cayenne pepper
Instructions
- For Beer Batter: Combine cornstarch, flour and seasonings. Add beer; mix well.
- For Seasoned Flour: Combine ingredients and mix well.
- Cut about 3/4-inch off top of onions and peel. Cut into 12 to 16 vertical wedges, but do not cut through bottom (root end) of the onions. Remove about 1-inch of “petals” from center of onion. Soak cut onions in ice water 10 to 15 minutes. If onion petals do not separate and “bloom,” cut petals slightly deeper.
- Dip cut onion in seasoned flour mixture and remove excess by shaking; dip into batter and remove excess by gently shaking. Separate “petals” to coat thoroughly with beer batter. Gently place onion in fryer basket and deep-fat fry at 375 degrees for 1 to 1-1/2 minutes. Turn over and fry an additional 1 to 1-1/2 minutes longer until golden brown. Repeat with remaining onions.Drain on paper towels. Place onion upright in shallow bowl and serve with Creamy Chili Sauce, if desired. Makes 6 blooms.
- Creamy Chili Sauce: combine 1 pint mayonnaise, 1 pint dairy sour cream, 1/2 cup chili sauce, and 1/2 teaspoon cayenne pepper. Spoon chili sauce into small cups. Place one cup in center of each bloom and serve. Makes 1 quart.
- Provided by the National Onion Association
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